No Bake Energy Balls

I had first tried vegan energy balls from the Coffee Fox in Savannah, Georgia, and I loved them so much that I really wanted to try my best to replicate the recipe. Energy balls are perfect for when you’re on the go, or don’t have a lot of time to eat a meal. They store well in an airtight container in the refrigerator for about 5 days (they start to dry out if you keep them much longer, but they will last for about 2 weeks). This recipe makes approximately 16 balls, but can make more or less depending on how small or large you form the balls. This recipe can also be made vegan by substituting in vegan chocolate chips.

Ingredients:

• 1/2 cup peanut butter + 2 tbsp (my favorite is Crazy Richard’s Creamy Peanut Butter)
• 1/2 cup real maple syrup
• 1 1/2 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/4 cup walnuts, chopped
• 1/4 cup unsweetened coconut flakes, chopped
• 1/2 cup crisped rice cereal (Rice Krispies)
• 1/4 cup chocolate chips, chopped, or mini chocolate chips
• 1/4 cup flaxseed meal/ground flaxseed
• Dash of salt, to taste (especially if the peanut butter you are using is not salted)

Directions:

1. In a medium sized bowl, mix together peanut butter, maple syrup and vanilla extract until combined.
2. Add walnuts, coconut, flaxseed, crisped rice, chocolate chips, rolled oats and salt to the bowl. Mix to incorporate. Taste and add additional salt as needed.
3. Place the mix in the refrigerator for approximately 15 to 20 minutes, or the freezer for about 5 to 10 minutes, until chilled enough to handle without the peanut butter melting onto your hands.
4. Once cooled, portion out the mix, using just under 3 tablespoons per ball. Repeat until all the mix has been portioned. (Tip: portioning is best done using a portion scoop.)
5. Dampen your hands with water to avoid any sticking, then roll the portioned mix into a ball. Once all the portioned mix is rolled into balls, place in the refrigerator to cool for about 20 minutes before transferring to an airtight container. Store in the refrigerator for up to 5 days for best quality.

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Notes:

• The dough should be a little sticky, and should hold together well when pressed together (not crumbly). If you find the dough is too moist, add additional oats, but if you find it is too dry, add additional peanut butter.

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Did you make this recipe? Let me know in the comments below! Also, be sure to follow my Instagram @dorlicious_food to keep up with my day-to-day cooking. You can also subscribe to my blog to be notified any time I post a recipe.